Department of Correctional Services

Cook/Chill Program (Follow-Up Review)

In an effort to reduce food service costs at State prisons, the Department of Correctional Services has begun to convert its food service operations to a centralized system in which most meals are prepared and frozen at a central cook/chill facility and shipped to prisons across the State. In our prior audit report 94-S-17, we examined the implementation of this cook/chill system in a pilot program at 14 prisons and found that food service costs in the pilot program were not reduced as expected. We also identified serious weaknesses in the Department's system for monitoring food service costs and found that, because of internal control weaknesses, food supplies were exposed to serious risk of loss or theft. In our follow-up review, we found that the Department improved its internal controls over food supplies and was in the process of developing a system to accurately measure the extent to which costs have been reduced by the cook/chill system.

For a complete copy of Report 95-F-57 click here.
For a copy of the 90-day response click here.